Stuffed Pork Loin

In a large mixing bowl, combine ingredients spinach through salt and pepper. Mix together.

Butterfly pork loin down center, but do not cut all the way through.

Lay pork loin between seran wrap on a large work surface.

Pound thin with a mallet or blunt object.

Place cheese and vegetable mixture along the center. Fold over pork loin. Alternatively, pound pork super thin and spread out mixture all over but leave 1 inch of space along one side of the pork to close the loin. Roll up the pork to make a roulade.

Drizzle olive oil over pork loin. Season with kosher salt, black pepper, and rosemary on both sides.

Lay pork loin on a baking tray lined with parchment paper. Bake at 350° for approximately 40 minutes or until pork reaches desired doneness.

Variations; Plain goat cheese, feta, mozzarella, parmigiano reggiano, parmesean, romano, gruyere, thyme, oregano, parsley, sage, white pepper, peppercorn melange, pearl onions, pesto, paprika, shallots, habanero, bacon, pancetta, chives, scallions, herbes de provence, Italian seasoning, agave, honey, apple, almond crust, ginger, lime, roasted apricots, blackberries, cream cheese, ricotta, blue cheese, feta, fennel, hazelnuts, kale, corn, zucchini, creme fraiche, lavender, lemon, mango, mint, cantelope, orange zest, mascarpone, peaches, raspberries, thyme, brown rice